And what about durum wheat, which grows abundantly in Mediterranean lands and is used to make pasta, flatbreads and couscous?

那么盛产于地中海地区，被来制作意大利面、扁面包和粗麦粉的硬质小麦呢？

Modelling suggests that durum yields will sharply fall there if the temperature keeps on rising.

气候模型显，气温持续上升，那里的硬质小麦产量将大幅降。

In Italy, we tend to use durum wheat.

在意大利，我们通常兰小麦。

Simple dough, two ingredients; durum wheat, semolina, and water.

简单面团，两样原料；兰小麦、粗粒小麦粉和水。

Modern bread and durum wheats, on the other hand, are free-threshing wheats -- meaning, when you harvest them, the grain separates from all the un-useful stuff pretty easily.

另一方面， 现代面包小麦和兰小麦是脱粒小麦——也就是说，收获时， 麦粒很容易从无的部分分离出来。

Dry pasta is always durum wheat flour and water.

干面条始终由兰小麦粉和水制成。

Which is why, on January 13th, a research team based out of the University of Hohenheim in Germany published a study comparing the nutritional value of these ancient grains to the bread and durum wheats most people eat today.

这就是为什么， 在1月13日，德国霍恩海姆大学的一个研究团队发布了一项研究， 比较了这些古代谷物与当今大多数人食的面包小麦和兰小麦的营养价值。